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maple candy-3

By Gorilla Web | August 1, 2017 |

← Sugarhouse Days In Vermont

Maple Open House Weekend 2018 →

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AAA Explorer magazine had a great write up about V

AAA Explorer magazine had a great write up about Vermont maple open house weekend. One of the many great things about maple sugaring season!🍁

Soon tree tapping will start marking the beginning

Soon tree tapping will start marking the beginning of sugaring season. What’s your favorite part of sugaring season?🍁

Granulated maple sugar is a 1 to 1 substitute for

Granulated maple sugar is a 1 to 1 substitute for brown and white sugar. Available in fine or corse granules.

In the 1800’s sugar makers would boil their sap to a syrup. Then boil the syrup to 265 degrees farenheit and sit. Stir, stir, stir until it was granulated. Or they would make a maple sugar candy and pour it into block molds. This was before refrigeration and syrup standards for density. Standards for syrup we set in the early 1900’s making legal syrup 66.9 brix (measurement of sugar in a liquid). This ensured syrup would be consistent.

Try tasty maple sugar today at PurintonMaple.com

Ralph Purinton purchased a @leaderevaporator speci

Ralph Purinton purchased a @leaderevaporator special back in the early 1900’s. This evaporator was passed down to our grandfather Burt then Peter and his brothers. We don’t still use this leader special but still boil on a leader wood fired evaporator!🍁🇺🇸

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